Put all dry ingredients in a large bowl and whisk well. In a separate bowl, add the wet ingredients- buttermilk, butter, vanilla and whisk together until smooth. Add this to the flour mixture and mix only until combined. Over-mixing will result in tough pancakes. Cut bananas into small bits and fold into batter with the nuts. Your batter will be thick.

Melt some butter on a skillet or griddle and pour 1/4 cup of batter per pancake. Cook until underside is golden brown; flipping only once. Do not depress pancakes with spatula. Transfer to large plate loosely covered with tin foil to keep warm. Continue production until batter used.